Drain and rinse the soaked cashews. In a blender, combine the cashews, vanilla extract, Medjool dates, a dash of cinnamon, and one tablespoon of water. Blend until smooth. If it’s too thick, add the second tablespoon of water gradually until you achieve a creamy consistency.

You can use it right away or refrigerate it for a few hours to thicken even more.

In a food processor, combine the nuts and the dates until they are well mixed but still chunky. If needed, add one tablespoon of water and process until a dough forms. If you find the mixture too dry, add more water gradually.

Cover the crust mixture and place it in the refrigerator for 20 minutes to help it firm up.

While the crust is chilling, wash, peel, and chop all your fruits. Set aside.

Line tart molds with parchment paper or saran wrap for easy removal later. Press about 1/4 inch of crust dough firmly into each mold.

Fill each tartlet with the cashew sweet cream, leveling it out to the rim. Top with an even distribution of your chopped fruits (about 1/3 cup per tartlet).

Carefully lift the edges of the parchment paper or saran wrap to remove the tarts from their molds. Place the tarts on a flat surface. You can prepare these a couple of hours ahead, covering them and storing in the refrigerator until you’re ready to serve.